Fried Rice

Fried Rice

Fried Rice – easy and delicious Chinese fried rice recipe with rice, eggs, chicken, and shrimp. SO MUCH better and healthier than takeout!

Fried rice is probably the most popular Chinese food ever. It’s very easy to make fried rice at home. All you need is a few simple ingredients. My fried rice recipe is very versatile as you can customize your ingredients based on what you have. What’s more, it’s the best way to use up leftover rice and make it into an appetizing, cheap, and flavorful fried rice meal for the entire family!

To make the best fried rice, you need protein such as chicken and/or shrimp. Eggs make the fried rice even more flavorful. Other than that, you just need frozen mixed vegetables, that’s all. So easy.

Another tip to share: make sure you ask for an extra serving of steamed white rice the next time you dine out at Chinese restaurants. Bring it home and keep it in the refrigerator. The next day, you have the perfect “overnight” or leftover rice which is great for making fried rice. Enjoy!

MORE FAMILY-FRIENDLY RECIPES:

I love long beans, they are great with fried omelet. I can imagine the taste and texture of long beans in fried rice–crunchy! This is a good idea for fried rice, I will have to try your fried rice recipe soon.

My kids have fried rice once a week because I am too lazy to cook the usual 1 soup + 2 dishes meals on weekends. I think fried rice with long beans tastes better than with frozen mixed veges. I like fried rice with salted fish pieces and cubes of pineapple. Don’t mind a bit of belacan as well. I find Yangzhou fried rice a bit too oily as with most of fried rice served at restaurants.

Oh, didn’t know that fried rice is better with ginger than garlic , should try some one day, thanks for sharing your mother’s fried rice recipe! I love any fried rice as long as to go with sambal belacan, yummy yummy!!!

I’ve never been able to make fried rice like I had in Malaysia. I’ll give your fried rice recipe a try!

Does the well for the eggs go down to the bottom of the wok (so the egg mixture is in contact with the wok while cooking), or is it more like a depression in the rice? How would you modify this fried rice recipe to make it like nasi goreng kampung? What spices and ingredients are changed?

oh i see your fried rice recipe has got a dash of fish sauce! that really makes the fried rice taste great in my opinion! :) i have always loved fried rice…my current favourite would be kimchi fried rice as i like that bit of spiciness. and i also like fried rice topped with salmon! :)

lingzie – I found fish sauce the best salt substitute for homestyle fried rice. I haven’t tried kimchi fried rice. I am sure it is delicious. Among other Asian fried rice, I do enjoy teppanyaki fried rice such as those in Benihana. John – why have white rice when you can enjoy fried rice :) mycookinghut – you can even have the dinner leftover fried rice as breakfast :P

Miakoda – I’ve been to India several times but haven’t the chance to try their Chinese restaurants. I heard they are very good. Can you recommend any and whereabouts in India? Jay – yes! I remember Kuantan ham yu (salty fish). They are GOOD! I think the distinct smell in Thai fried rice is garlic, no? As for the RSS feed, I will try work out the kinks with my programmer. Sampada – thank you. Rita – for the portion in my fried rice recipe, 1/4 is just nice. Please adjust portion accordingly but I would advice to go light. pigpigscorner – thank you. Young Werther – it reminds me of the “argument” I have in my family regarding color of fried rice :)

I love Szechuan Fried rice- all hot and spicy. But, I’m in India and I’ve heard that Indian Chinese food is very different from authentic Chinese. So as of now, its the Indian version that I love pigging out on when I go to a restaurant out here. Thanks for your fried rice recipe.

Chinese style fried rice is especially good with ham-yee (salted fish). Even better if it was the ham-yee from Kuantan :) Otherwise, it is also good with ngan-yee-chai (small anchovies).

Anyway, I’ve always enjoyed your blog, and I really like the old RSS feed style with the entire article and photos. Makes a great reading when paired with an RSS reader on the iPhone. With the new RSS feed, I only see a small snippet of the article, and no photos :(

Can you go back to the old RSS feed?

Btw, good Thai fried rice is also yummy. They have this distinct (I think onion) smell to it. Any good Thai fried rice recipe?

Hi, My hubby likes fried rice very much. here in U.S. we used to regularly have chicken fried rice in restaurants.. bookmarked your fried rice recipe… i always have a hard time find ingredients..however i found a great resource http://www.myethnicworld.com where i can pass great along as well.

I love fried rice! As does mostly everyone over here :) For Chinese-style a favorite of my hubby and I is salted fish fried rice. I also like the Thai rice with shrimp paste and sweet pork. In the Philippines, it’s common to have garlic fried rice for breakfast with egg and either salted/dried fish or some form of cured/marinated meat (called tapa or tocino) :) Thanks for sharing you mother’s fried rice recipe…it does sound absolutely delicious! And long beans is something I get regularly from my organic basket :)

joey – every ingredient you mentioned just showed how many different ways we can enjoy fried rice. Maybe Iron Chef can have a fried rice competition! lin – i do not have kolo mee recipe. stay tuned as you never know if 1 of my guest writer does :)

I use hum ha (shrimp paste) along with shoyu and oyster sauce. I use whatever leftover meat I have, be it teri chicken, teri beef. Or I chop up char siu or lup cheong. Always use shrimp. Use just chopped round onion and green onions in mine. And I cook the eggs into an omelet and slice up before adding at the end. Way my mother made for us.

Yes, Indian Chinese food is very tasty! I’d recommend Wang’s Kitchen, which is in two places in South India. But you know, from our local wayside places, called Dhabas, to high end restaurants, Indian Chinese pretty much tastes the same everywhere and tastes good too!

One funny thing- there’s a hotel (here in Chennai) called Canton and they have a Kimchi there that I adore so much, I go there just for that. But here’s the catch-its not really Kimchi at all. After pestering them again and again, and with some guess work, I managed to re-create it. Its almost a salad of thin matchstick cuts of cabbage, carrot, cucumber, green bell pepper, onion, unripe mango and some deep fried ribbon noodles thats tossed in a dressing of tomato sauce/puree, sugar, salt and dried red chilly paste. The sugar and chilly paste should be balanced to give it a sweet spicy taste and there’s plenty of tomato sauce in it- the dish is all red. Its so good! :) But its still funny that its called Kimchi!

Indian Chinese food was invented by the small Chinese community in Kolkata, so I would definitely recommend trying some Indian Chinese food there. The restaurant I recommend is Mainland China, which had the most amazing Indian Chinese food I have ever had. Mainland China has outposts in other Indian cities as well. Miakoda is right that you can find Indian Chinese food almost anywhere in India as it is extremely popular.

This fried rice recipe sounds fantastic! Fried rice is one of my all-time, top comfort foods. I love shrimp fried rice with all the usual things like carrots and peas, and I love it with lots of green onion.

Nate – yes, always use shrimp :) Miakoda and Dev – thanks for sharing the information. At least now we have some idea when we are craving for Chinese food in India. lisaiscooking – well said, fried rice is top comfort food indeed.

My favourite fried rice is either kimchi fried rice with diced yellow onion (mmm) or just plain style with garlic and egg and maybe peas. I learned from an Indonesian cook, though, that it works well if you scramble the eggs first, scrape them out of the pan, and then add them back to the rice once it’s oily and broken up. I never got this “egg well” thing to work very well for me, although my grandma always did it that way.

Although actually, I’ve just been dicing and refrying my leftovers when I make fried rice, lately — if it was good the first time, it usually works pretty well the second! And that’s what the dish is for, right?

I’am from Guam and we all love “Fried Rice” I find your receipe similar to our’s so,I know for a fact your fried rice receipe will taste delicious. I will continue and looking forward on trying out the rest of your receipies and I know I will enjoy them all!

OMG!I just love fried rice!back in malaysia, whenever i go to the ‘mamak’ with a tomyam stall, i will be sure to order Nasi Goreng Cina with a bowl of spicy tomyam…slurp..slurp..usually the fried rice is served with bull’s eye fried egg.nyumm! my hubby tried cooking it for me.it was really good..but i still miss malaysia’s NGC.. hurm..is it ok to substitute long beans with french beans instead?will it still be chinese fried rice?heheh.. im gonna try this fried rice recipe soooon :)

i’ve got 2 questions: (1)how long does it take to cook this recipe? and the second (2)how many people can eat? i’m in a cooking club and usually, the problem is when we’re looking for a delicious recipe is that they don’t include how long and how many can eat.

Thanks a million. The part where you have written about covering the egg with rice for 30 seconds was a fab idea. It never struck me all these years. It came out very well, I am sure Imy son will like it.

I definitely want to try this! The last time I went to the Asian market here, there were at least 20 different types of fish sauce, and they all looked totally different (different colors, some liquid, some more jelly-ish in a jar) what kind would you recommend? Thanks!

It’s a versatile dish and you could add different things. I don’t like prawns, but I think Chinese sausage (lap cheong) or chopped char siew (Chinese barbecued pork) or even bacon are good additions for flavour.

Very good recipe for a more refined fried rice. Nice ginger flavor that is not overpowered by soy sauce, garlic and oil. I added a couple more ounces shrimp and some chinese barbequed pork (char siu) that I had leftover from a Chinese restaurant for a heartier meal.

I tried this fried rice recipe and it turned out great. Except for chicken I used pork cut into very small pieces and cooked them separately in sesame oil. It was easier than I could have ever imagined. Family enjoyed it as well!!! Give it a try…

Tried this recipe exactly. Good for beginners/people who have never eaten high quality fried rice. Not good for me. Much prefer the kitchen tigress’s fried rice recipe. That lady has got it down to a science which I’m sure will be ripped off by amateur cooks soon enough.

Steven – this fried rice recipe is catered for Americans, as I am based here in the US and most of my readers are Americans. Fried rice can be made in so many different ways so it’s up to me how fancy and how “delicious” I wanted it to be but this recipe is for beginners who want to learn how to make an easy fried rice that taste good! :)

Hi Steven – my site is about easy Asian recipes for (mostly) American readers. I am a food blogger, not a chef and this website is not about cooking techniques. If you want techniques, you can check out my cookbook Easy Chinese Recipes. I wrote about some Chinese cooking techniques in that book. Kudos to Kitchen Tigress for her wonderful techniques and recipes, bravo to her for having fans such as yourself who adore her work. :)

PS: Of course my fried rice looks like the ones in the pictures, I cook, style, and then shoot.

Your fried rice looks so good, wrote down 2 recipes to try…..I have tried so many and was disappointed in them all…..hoping this is the one I have been looking for…..I don’t have a wok, I assume a skillet will do :) I know some mentioned ginger in the recipe, but do not see it in yours’, ! so it isn’t necessary to use it eh ? I don’t cook with a lot of ginger anyways…..thanks for posting them…..